Pages

Friday, July 26, 2013

As much as I love to cook, I love summer time because we prepare almost every meal on the grill. The cleanup is easier, you don't heat up the house, and the food just tastes like summer. We use our grill year round (even in the snow!), but there is something about grilling in the summer that makes the food taste different.

Turkey is something I usually only eat once a year on Thanksgiving, so I didn't even know that I'd be able to get it in the summer. I checked out my store and they had ground turkey and large turkey breasts that I didn't really want to portion and have a ton left over, so I ended up using chicken breasts instead.

I liked that the recipe used both a rub and a dipping sauce - the bright lime and cilantro rub paired with the spicy and tart Thai chili garlic dipping sauce was seriously packed with so much flavor that Jon, my husband who loves bold and spicy food, thought it was too much! I do agree that the rub on the chicken was so good that you didn't even need the dipping sauce, but having the dipping sauce added another layer of flavors that I really enjoyed. I devoured this meal and will definitely make it again. I served it with some grilled asparagus and these Spicy Sesame Soy Noodles.

Combine the sugar and salt in a large bowl along with 2 quarts of cold water. Mix until the sugar and salt dissolve. Place the chicken/turkey in the brine and refrigerate for 1 hour. Remove the chicken/turkey from the brine, rinse with cool water, and pat dry.

The dipping sauce: combine all ingredients in a small bowl. Allow to sit at room temperature for 1 hour to allow flavors to combine.

The rub: combine all ingredients in a bowl. Use your fingers and mix thoroughly. Using your hands, rub 2 tablespoons of the mixture on each chicken/turkey breast cutlet.

Heat the grill to 400 degrees. Cook the chicken/turkey cutlets for 6-7 minutes per side or until the internal temperature of the turkey is 160 degrees. Remove from the grill and allow to rest for 5 minutes before serving.

Serve over rice (I served with noodles) with a side of the dipping sauce.

Subscribe

Grab My Button

!—www.allbloggertips.com-->!—www.allbloggertips.com-->

Copyright 2007 - present Mary Ellen's Cooking CreationsUnauthorized use and/or duplication of this material and/or photographs without express and written permission from this blog’s author/owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Mary Ellen and Mary Ellen's Cooking Creations with appropriate and specific direction to the original content.Blog Design by ShinyMagic | A special thanks to Derrick C. Lee